1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

than an atomic bomb,so never clutch the glass container, the heat from the hand can cause it to burst through the change of temperature. Make a habit of holding syphons by the metal or plastic nozzles, and if carrying more than one, don't clash them together like castanets—that can be even more dangerous. 7. When serving a round at the counter, whilst the customer is in conversation with a friend do not place his new drink too close to his elbow, otherwise it is a certainty that he will knock it over. 8. Three don'ts: Don't listen to conversations, don't join in, and don't lean on the counter. 9. Be careful when emptying the ashtrays—see that the ash does not fly all over the place, especially over the sliced fruit and the glassware. 10. Mentioning glasses, don't pour drinks into those which have just been washed in hot water—it does happen: let them cool first. 11. Should you drop a strainer, measure, or spoon on the bar floor—throw it in the sink and use another. 12. Remember at all times that you are a"Showman"—if your face wants to smile let it, if it doesn't then make it. Never look as though you do not like the job, it is one of life's most interesting ones. 13. It's wrong to pick your teeth when you can't think of any thing else to do—and don't make an exhibition of blowing your nose in front of the bar: disappear behind the scenes, or down below the counter. 14. Don't neglect the Ladies, should they be waiting for their husbands make it obvious to the whole room that you know them well and whom they are waiting for—it saves possible embarrassment. 15. Never ask a customer for change—it is part of the service for you to get some. 16. Keep a pencil and pad handy for anyone who wishes to make a note. 17. It is a good idea to keep an address book, discreetly find out the dates of your best clients' birthdays, then send them a card, also again at Christmas.

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